I was reading a book on Japanese culture. It made the fairly obvious point top Japanese chefs rarely invent new recipes. Traditionally, they mastered ancient techniques and sourced the best ingredients but placed little focus on innovation.
Is this true of any other cuisines? Is it generally true in Japan? Technique and tradition are obviously important to any top chef. Italians sometimes grumble about new ingredients in beloved dishes. But in which cuisines is innovation widely discouraged?